10 Foods You Should NEVER Freeze (and 6 Surprising Ones You CAN)

Freezing is one of the most practical tools in a busy kitchen. It can rescue leftovers, stretch grocery runs, and help you keep favorite flavors on hand. But not every ingredient survives the cold the same way. Some foods change texture, separate, or lose the delicate qualities that make them enjoyable. That’s frustrating and wasteful—especially when you had good intentions. This guide is here to help. We’ll walk through 10 foods you should never freeze and explain why freezing harms them. Then we’ll flip the script with six surprising items that actually freeze well — and share simple techniques to do it right. You’ll learn the science behind those icier mishaps (ice crystals and cellular damage), practical workarounds, and easy tips to portion, label, and reheat so meals still feel like home. Think of this as freezer wisdom that saves time, money, and the small pleasures of a good bite. No judgment—just friendly, reliable steps so you can feel confident about what goes into the freezer and what should stay fresh on the counter or in the fridge.

1. Milk and Cream

Milk and cream are tempting to freeze when they’re about to reach their sell-by dates, but freezing often ruins their texture. When fat and water separate during freezing and thawing, you get a grainy, curdled texture that’s unpleasant for drinking or adding to coffee. That separation happens because ice crystals force water out of the fat emulsion and tiny pockets form, leaving a watery layer once thawed. Still, thawed milk can be fine for cooking. If you plan to use milk in soups, baked goods, or casseroles, freezing is workable. Heavy cream is trickier—whipped cream won’t rewhip after freezing because the air structure collapses. For sauces, however, thawed cream can be stirred back into soups or gravies. If you freeze milk, choose airtight containers, leave headspace for expansion, and thaw slowly in the fridge. Before using, give it a good shake and smell it; if the aroma is off, discard it. This approach protects safety while preventing unpleasant surprises.

2. Raw Potatoes

Raw potatoes don’t tolerate the freezer well. The starches and water inside a potato separate and change texture when frozen, so once they thaw they often turn mealy and mushy. That happens because ice crystals form inside the tuber and damage the delicate cell walls, releasing water and altering the texture in a way that’s noticeable when you try to fry, roast, or mash the thawed potato. For this reason, freezing raw potatoes straight from the produce drawer is a recipe for disappointment. But there’s a practical workaround: parboil or roast first, then cool and package for the freezer. Cooking drives off some water and stabilizes the starches so that the finished potato keeps a more appealing texture after reheating. Mashed or prepared potatoes freeze especially well when you add a bit of butter or cream before freezing to protect mouthfeel. Portion into meal-sized containers so you only thaw what you need.